We all love a good meal, right? And when it comes to the magic happening in our favorite restaurants, we often imagine chefs pouring their heart and soul into every single dish, loving every moment of their culinary creations. It’s easy to picture a world where every sizzle, chop, and artful plating is a moment of pure joy for the person behind the pass. After all, isn’t cooking their passion?
Well, buckle up, food lovers, because we’re about to spill some serious tea straight from the kitchens of culinary experts! Even the most talented chefs, those who’ve mastered techniques and flavors we can only dream of, have a secret list of dishes they absolutely dread making. Yes, you heard that right! From the everyday diner to the Michelin-starred connoisseur, no career path is always fun all the time, and the culinary and pastry arts are no different.
So, if you’ve ever wondered what goes on behind the kitchen doors, or what makes a seasoned chef sigh deeply, you’re in for a treat. We’ve gathered some juicy confessions from top chef instructors and kitchen veterans about the dishes that feel more like a chore than a joy. Whether it’s the tedious prep, the unyielding customer demand, or just a genuine aversion, get ready to discover the menu items that make these culinary rockstars want to hide under the nearest prep table. Let’s dive into the first seven!
1. **Well-Done Steak**The push and pull between chef and diner is perfectly encapsulated in the well-done steak. It’s a classic order that, for many culinary professionals, just misses the mark on appreciating the ingredient. Imagine being a former steakhouse executive sous chef, like Chef Instructor Chris Scalia, who has dedicated his career to perfecting meat, only to receive an order to, well, obliterate it.
Chef Chris is a firm believer in having respect for ingredients and bringing out the best a food has to offer through proper cooking techniques. He struggles when people ask for a dried-out steak. “I also do not understand what’s to love about a dry and tasteless piece of meat that has been obliterated in a broiler with intense heat,” he candidly states. It’s not just about preference; it’s about a philosophy of food.
Beyond the philosophical quandary, there’s the practical headache. A well-done steak requires a significantly longer cooking time. This can be incredibly frustrating during a busy service when every second counts and the rhythm of the kitchen is paramount. It can throw off the timing of an entire order, creating a ripple effect of delays for other dishes and tables.
While Chef Chris will, of course, prepare your steak just as you request it if you’re lucky enough to dine in his kitchen, it’s safe to say he might not be doing it with a beaming smile. It’s a testament to professional integrity, fulfilling the customer’s wish, even if it goes against every fiber of a chef’s being when it comes to showcasing a beautiful cut of meat.
Well-Done Steak with Blue Cheese Compound Butter
Equipment
- 1 Mixing Bowl For preparing the compound butter.
- 1 Spatula or Fork To combine butter and blue cheese.
- 1 Plastic Wrap or Parchment Paper For shaping and chilling the compound butter.
- 1 Heavy-Bottomed Skillet or Cast Iron Pan Essential for achieving a good sear on the steaks.
- 1 Tongs For safely handling and flipping the steaks.
Ingredients
Main
- 1 cup 2 sticks unsalted butter, at room temperature, plus 2 tablespoons
- 6 ounces blue cheese
- Kosher salt and freshly ground black pepper
- 4 New York strip steaks 14 to 16 ounces each
- 1 tablespoon vegetable oil
Instructions
- In a small mixing bowl, combine the 1 cup (2 sticks) of room temperature unsalted butter with the crumbled blue cheese, a pinch of kosher salt, and freshly ground black pepper.
- Using a spatula or fork, mash and mix until the blue cheese is evenly distributed throughout the butter.
- Transfer the compound butter mixture onto a sheet of plastic wrap or parchment paper, shape it into a log, and refrigerate for at least 30 minutes to firm up.
- Remove the New York strip steaks from the refrigerator about 20-30 minutes before cooking to allow them to come closer to room temperature.
- Pat the steaks very dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
- Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until smoking, then add the 1 tablespoon of vegetable oil and the remaining 2 tablespoons of unsalted butter.
- Carefully place the seasoned steaks in the hot skillet, ensuring not to overcrowd the pan. Sear for 4-6 minutes per side, then reduce heat to medium-low and continue cooking, flipping occasionally, until they reach desired well-done doneness (internal temperature around 160-165°F/71-74°C).
- Once cooked, transfer the steaks to a cutting board.
- Loosely tent the steaks with foil and allow them to rest for at least 5-10 minutes; this is crucial for juicy results.
- Slice the chilled blue cheese compound butter into rounds and place a slice or two on top of each hot, rested steak just before serving, allowing it to melt into the meat.
Notes
2. **Charcuterie Boards**Ah, the snackable charcuterie board. On the surface, it sounds like an easy win, doesn’t it? Just an assortment of cured meats, cheeses, crackers, and a few fancy extras like olives or spreads, artfully arranged. It’s a popular, shareable item that graces menus everywhere, from casual bistros to upscale eateries. Yet, for chefs like Jackie Abril-Carlile, Executive Chef of North Mountain Brewing, these aesthetically pleasing platters can be a real workflow disruptor.
The seemingly simple act of assembling a charcuterie board is far from just tossing a handful of delicious components onto a wood plank. There’s an art and a science to it. Each item must be carefully laid out, with close attention paid to proportion, color, and visual appeal. It’s about creating a harmonious, abundant spread that looks as good as it tastes.
This meticulous arrangement takes time and precision. While other dishes might be searing, boiling, or baking, the charcuterie board demands manual dexterity and an eye for design, pulling a chef away from more time-sensitive tasks. During a bustling service, this can truly slow down the entire kitchen’s rhythm, becoming a bottleneck in the flow of orders.
Despite the frustration, Chef Jackie, like many chefs, finds herself frequently elbow-deep in charcuterie. Its undeniable popularity means it’s a constant presence on the menu, a necessary evil that chefs must master, even if it means momentarily halting the fast-paced dance of the kitchen to meticulously place a prosciutto rose or perfectly fan out slices of cheddar.
Hot, Hot, Hot Charcuterie Board
Equipment
- 1 Charcuterie Board A flat board or platter for arrangement.
- 2 Small Serving Bowls For nuts, cheese puffs, or dip.
- 1 Paring Knife For slicing cucumbers and preparing ingredients.
- 1 Spreading Knife For serving goat cheese and dip.
Ingredients
Main
- 2 handfuls Jerky
- 4 ounces Goat Cheese
- 2 ounces Nuts ex. cashews or almonds
- 2 handfuls Cheese Puffs
- 2 pieces Bread toasted
- 1 piece Cucumbers sliced
- 1 sprig Rosemary for garnish
- 1/4 cup Dip ex. hummus
Instructions
- Gather all ingredients and necessary serving items, including your charcuterie board and small bowls.
- Prepare fresh components: Slice the cucumber into thin, even rounds.
- If not already done, toast the bread slices to a light golden brown, then cut into desired shapes for easy dipping.
- Begin arranging the larger, more foundational elements on your charcuterie board, such as the jerky and toasted bread.
- Carefully place the goat cheese mound onto the board, or in a small ramekin if preferred.
- Portion the dip (e.g., hummus) into a small serving bowl and position it strategically on the board.
- Distribute the nuts and cheese puffs into separate small bowls and arrange them around the board, filling any gaps and adding textural contrast.
- Artfully arrange the sliced cucumbers among the other items, adding a refreshing element and visual appeal.
- Garnish the board with the sprig of fresh rosemary for an aromatic and aesthetic finish.
- Serve the ‘Hot, Hot, Hot’ charcuterie board immediately, inviting guests to enjoy the variety of flavors and textures.
Notes
3. **Foie Gras Torchon**Some dishes are a labor of love, but for Chef Instructor Joseph Celmer, foie gras torchon is a labor of pure, unadulterated annoyance, despite how much he loves to eat it. This decadent, melt-in-your-mouth appetizer, made from fatty goose liver, is the epitome of luxury on a plate. But getting it to that sublime state? That’s another story entirely, a truly intense prep saga.
The primary culprit behind the frustration is the “cleaning” process. The two halves, or “lobes,” of the liver must be meticulously cleaned of their veins before the liver can be cured. This isn’t a job for the faint of heart, or for those with shaky hands. It’s a delicate operation that demands extreme patience and precision, often requiring specialized tools.
Chef Joseph vividly describes the ordeal: “It takes forever with a magnifying glass and tweezers to clean the little hair-like veins out the lobes.” This imagery alone conjures visions of painstaking, microscopic work that is far removed from the romanticized idea of a chef’s daily routine. It’s a task that drains time and mental energy, even before the actual cooking begins.
Yet, despite the utterly annoying prep, Chef Joseph still makes foie gras torchon for Christmas. Why? Because, as he says with an air of resignation mixed with reverence, “Because it is amazing.” It’s a clear example of a dish where the incredible payoff in flavor sometimes, *just sometimes*, justifies the arduous, fiddly journey to get there.
Duck Rillettes
Equipment
- 1 Dutch Oven or Large Heavy-Bottomed Pot Essential for rendering fat and slow-cooking the duck confit.
- 1 Fine-mesh Sieve For straining rendered duck fat, ensuring a clean texture.
- 1 Large Mixing Bowl For combining the shredded duck meat and aromatics.
- 2 Forks or Meat Shredder For efficiently shredding the tender duck meat.
- 4 Ramekins or Small Terrine Dishes For packing and serving the rillettes.
Ingredients
Main
- 1.5 tablespoons kosher salt
- 2 teaspoons ground black pepper or more to taste
- 2 teaspoons dried thyme
- 12 cloves garlic
- 1 bunch fresh thyme plus more for garnish
- 1 orange zest cut into thin strips
- 6 1/4 inch thick slices fresh ginger
- 3 bay leaves
- 1 duck
- 2 T unsalted butter softened
- 1 T brandy
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chives
- 1/2 teaspoon Dijon
- 1 pinch cayenne pepper
- salt
- 1/2 teaspoon orange zest
- 2 teaspoons thyme leaves or to taste
Instructions
- Pat the duck dry. Remove excess fat from the cavity and skin. Score the duck skin lightly.
- Combine kosher salt, ground black pepper, and dried thyme. Rub generously over the entire duck, ensuring it’s well coated.
- Place 12 cloves garlic, 1 bunch fresh thyme, orange zest strips, ginger slices, and bay leaves into the duck cavity or around the duck pieces in a Dutch oven.
- Slowly render the duck fat over low heat in the Dutch oven. If necessary, add extra duck fat to cover the duck entirely. Cook very slowly, uncovered, for 2-3 hours, or until the duck is extremely tender and easily falls from the bone.
- Carefully remove the duck from the pot. Strain the cooking fat through a fine-mesh sieve and reserve. Let the duck cool slightly.
- Once cool enough to handle, shred the duck meat from the bones using two forks, discarding skin, bones, and any sinew. Place shredded meat in a large mixing bowl.
- Add softened unsalted butter, brandy, chopped fresh parsley, chives, Dijon mustard, cayenne pepper, 1/2 teaspoon orange zest, and 2 teaspoons thyme leaves to the shredded duck.
- Add about 1/2 to 1 cup of the reserved, warm (but not hot) rendered duck fat to the mixture. Mash and mix thoroughly until well combined and the rillettes have a spreadable consistency.
- Season with additional salt and pepper to taste. Pack the rillettes firmly into individual ramekins or a terrine dish, smoothing the top surface.
- Pour a thin layer of the reserved, cooled (but still liquid) duck fat over the surface of the rillettes to seal. Garnish with fresh thyme. Refrigerate for at least 6 hours, or overnight, until completely firm before serving.
Notes
4. **Deviled Eggs**Deviled eggs are a potluck classic, a picnic staple, and seemingly, a straightforward recipe. Hard-boiled eggs are peeled, halved, and then their yolks are mixed with mayonnaise, mustard, and other seasonings before being piped back into the whites. Sounds simple enough, right? For General Education Department Chair Susan Yurish, however, one single, repetitive task turns this innocent dish into a culinary pain point.
Chef Susan loves eating deviled eggs, but she absolutely despises peeling hard-boiled eggs! This seemingly mundane step, often overlooked by home cooks, becomes a monumental source of frustration for her. The struggle of perfectly extracting the egg from its shell, especially when some stubbornly cling, can be surprisingly irritating, especially when you have to do dozens of them.
This strong aversion to the peeling process means she doesn’t make deviled eggs often. “Not unless someone makes me,” she admits, highlighting the depth of her dislike for this particular chore. It’s a task that, while not complex, is incredibly tedious and prone to minor mishaps that can compromise the final presentation of the dish.
There’s even a quick tip offered to mitigate this specific agony: older eggs tend to peel more easily than fresh ones. So, if you’re planning to make deviled eggs, reach for those eggs that have been chilling in your refrigerator for a bit longer. It might just save you (and perhaps a chef like Susan) a world of frustration.
Potato Salad Deviled Eggs
Equipment
- 1 Saucepan For boiling eggs and potatoes
- 1 Colander For draining cooked eggs and potatoes
- 1 Mixing Bowl For mashing and combining ingredients
- 1 Fork For mashing egg yolks and potatoes
- 1 Small spoon For scooping and stuffing egg halves
Ingredients
Main
- 8 large eggs
- 1 large potato coarsely chopped
- 2 teaspoons pickle relish
- 2 teaspoons mustard
- 4 teaspoons creamy salad dressing such as Miracle Whip
- salt to taste
- ground black pepper to taste
- paprika for garnish
Instructions
- Place eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring water to a boil over high heat. Once water is boiling, remove from the heat and let eggs stand in the hot water for 15 minutes. Pour out water, then cool eggs under cold running water in the sink. Peel once cold. Slice cooled eggs in half lengthwise; scoop out and reserve the yolks.
- While eggs are cooking, place chopped potato into a saucepan with enough water to cover; bring to a boil, reduce heat, and simmer until potato pieces are tender, 10 to 15 minutes. Drain and let potatoes cool.
- Mash reserved egg yolks with pickle relish, mustard, creamy dressing, salt, and pepper until well combined. Place potato into a bowl, and coarsely mash with a fork; gently stir into egg yolk mixture.
- Stuff each egg half generously with potato salad, and sprinkle with paprika. Cover and chill until ready to serve, at least 20 minutes.
Notes
5. **Early Morning Banana Bread**For Chef Instructor and Executive Chef Bob Scherner, the dislike of a particular dish didn’t stem from its complexity or fiddly nature, but rather from the environment and timing surrounding its preparation. It’s a unique perspective, reminding us that context truly matters in the kitchen. For him, banana bread became the bane of his early mornings.
His aversion began “back in the day,” when he opened a breakfast and lunch café, requiring him to be on site by 5:00 a.m. The very first task on his agenda each day was to make banana bread. Imagine the quiet, pre-dawn hours, the world still asleep, and your first job is to deal with a big batch of smooshed bananas.
“Something about the smell and sloshing sounds of the smooshed bananas in the mixer was too much at that hour,” he explains. It wasn’t the recipe itself, but the sensory overload of that specific task so early in the morning that created a lasting impression of dread. The sweet, heavy scent and squishy sounds were not the gentle wake-up call one might hope for.
Now, Chef Scherner never makes banana bread. It’s a permanent fixture on his “do not make” list, a real shame considering how delicious a homemade banana bread can be. But for him, the memory of those 5 a.m. banana-smooshing sessions has forever tainted the experience, proving that even a beloved comfort food can become a chef’s nemesis under the right (or wrong!) circumstances.
Easy, early morning French toast
Equipment
- 1 Shallow Dish or Bowl For dipping the bread
- 1 Whisk
- 1 Non-Stick Skillet or Griddle
- 1 Spatula For flipping French toast
- 1 Knife For slicing banana
Ingredients
Main
- 1.0 fl oz Buttermilk lowfat
- 1.0 large Egg fresh, whole, raw
- 0.5 tsp Pepper red or cayenne
- 1.0 dash Salt
- 1.0 medium 7″ to 7-7/8″ long Banana, fresh
- 1.0 serving Log Cabin Sugar Free Syrup
- 2.0 serving BREAD – Healthy Life Low Carb Bread
Instructions
- In a shallow dish or bowl, whisk together the lowfat buttermilk, fresh whole egg, cayenne pepper, and a dash of salt until the mixture is well combined.
- Heat a non-stick skillet or griddle over medium-low heat.
- While the skillet heats, slice the fresh banana into rounds or desired pieces for topping.
- Dip each slice of low-carb bread into the prepared egg mixture, ensuring both sides are thoroughly coated but not overly saturated, which could make them soggy.
- Carefully place the coated bread slices onto the preheated skillet.
- Cook for 2-4 minutes per side, or until each side is golden brown and cooked through.
- Remove the French toast from the skillet and transfer to a serving plate.
- Top the cooked French toast with the sliced banana.
- Drizzle generously with sugar-free syrup before serving.
- Serve immediately and enjoy your easy, early morning French toast.
Notes
6. **Classic Fish and Chips**Sometimes, it’s not the eager restaurant customers but persistent family requests that keep a less-than-beloved dish in a chef’s regular rotation. This is the case for Escoffier Instructor and Registered Dietician Shelly Travers Smith, who, by night, cooks for her family. While they’re undoubtedly lucky, one dish she’s not enamored of is classic fish and chips, especially when made with beer-battered cod.
The core of her frustration lies in the deep-frying process, specifically the lack of professional equipment at home. Most people, including chefs cooking for their families, don’t have a large, industrial deep-fryer in their home kitchen. This means resorting to a smaller dutch oven, which significantly complicates the task.
Cooking in a dutch oven necessitates frying the fish in batches. This isn’t just an inconvenience; it means the entire process becomes incredibly time-consuming, stretching out the meal preparation and delaying the moment everyone can sit down to eat together. What should be a quick, satisfying meal turns into a prolonged kitchen marathon.
Despite her feelings, she still makes it because it is her family’s favorite dish. “I almost regret ever making it, but typically I can be persuaded to fry up some fish once every month or so,” she confesses. It’s a relatable struggle of balancing culinary expertise with domestic duty, proving that even skilled chefs sometimes have to grit their teeth and fry fish, all for the love of family.
Classic Fish and Chips
Equipment
- 1 Deep Fryer or Large Pot For safe and efficient deep-frying of fish and chips.
- 1 Candy/Deep-fry thermometer Essential for monitoring oil temperature for optimal frying results.
- 2 Medium Bowls For soaking potatoes and preparing the batter.
- 1 Slotted Spoon or Spider For safely removing fried items from hot oil.
- 1 Paper Towels For draining excess oil from fried fish and chips.
Ingredients
Main
- 4 large potatoes peeled and cut into strips
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup milk
- 1 egg
- 1 quart vegetable oil for frying
- 1 ½ pounds cod fillets
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place sliced potatoes in a medium bowl and cover with cold water. Dotdash Meredith Food Studios
- Mix flour, baking powder, salt, and pepper together in a separate medium bowl. Dotdash Meredith Food Studios
- Add milk and egg; stir until batter is smooth. Let stand for 20 minutes. Dotdash Meredith Food Studios
- Meanwhile, heat oil in a large pot or electric skillet to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Drain and pat dry potatoes. Fry in hot oil until tender, about 5 minutes; drain on paper towels. Dotdash Meredith Food Studios
- Dredge cod in batter, one piece at a time, and place in hot oil. Dotdash Meredith Food Studios
- Fry fish in batches until golden brown on all sides; drain on paper towels. Monitor oil temperature, increasing the heat as needed to maintain 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
- Fry potatoes again in hot oil until crisp, 1 to 2 minutes; drain on paper towels. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
7. **Cheesecakes, Cupcakes, and Mille-feuille**Expert baker and pastry arts Chef Instructor Steve Konopelski has a whole list of baked goods he finds no joy in creating. While they might be customer favorites and look stunning on display, for Chef Steve, they come with a hefty side of annoyance. On his blacklist, you’ll find cheesecake, cupcakes, and the delicate mille-feuille, each with its own unique reason for earning his disdain.
Cheesecake, in particular, receives a rather harsh critique from Chef Steve: “Cheesecake is the ‘Bud Light’ of desserts and a pain to make.” This blunt assessment highlights a common chef sentiment—some popular items, despite their demand, are considered basic or tedious to produce, especially when compared to more intricate or rewarding creations. The specific pains involved in making a cheesecake, from preventing cracks to ensuring even baking, often don’t feel justified by the end product’s perceived ‘simplicity.’
Cupcakes, surprisingly, make his list due to the sheer time involved. While they seem small and manageable, they often take longer to make and decorate than one would assume. From portioning the batter precisely, to baking multiple batches, and then the delicate, often customized, decorating, the effort quickly adds up. Chef Steve finds it hard to sell them for a price that truly justifies all that meticulous work, making them a less appealing prospect for a baker.
Finally, the elegant mille-feuille, a dessert known for its delicate layers of puff pastry and cream, also earns a spot. The problem, again, is the time it takes to create these intricate pastries. But beyond that, Chef Steve points out a specific frustration: “The puff pastry often breaks as you’re assembling them.” This fragility means that after all the effort, a single wrong move can ruin the presentation, making it a high-stress, low-reward endeavor. He candidly shares, “When I had my bakery, I made these things. But I did everything in my power to convince the client to get something else!”
Okay, so we’ve lifted the lid on some serious chef confessions, and if you thought you knew all the kitchen grievances, think again! We’re diving even deeper into the culinary abyss to uncover seven more dishes that can genuinely push even the most seasoned kitchen pros to their limits. Get ready for some unexpected menu items, from tricky breakfast staples to time-consuming baked delights, and even some surprising sandwich woes! You might just think twice before ordering these next time.
Let’s jump into the next batch of kitchen conundrums!
8. **Omelette**Ah, the omelette. It sounds simple enough, doesn’t it? Just eggs, a pan, and a little finesse. But hold on to your aprons, because for many chefs, especially during a frantic morning rush, this seemingly innocent breakfast item can become a source of profound irritation. It’s often not even about the inherent difficulty, but the context and the endless customization requests that turn a quick cook into a drawn-out ordeal.
Imagine a chef working in a high-end café, accustomed to preparing standard fried, scrambled, or poached eggs. Then comes the demand for an egg-white omelette with specific vegetables, a dish not even listed on the menu! This is exactly what happened to one chef, who recalled a regular, albeit “slimy piece of s**t” CEO, whose outlandish order was always accommodated when the boss was around. Talk about special treatment!
This kind of bespoke order, especially in the thick of a busy Saturday service, can throw the entire kitchen rhythm into disarray. It pulls a chef away from established workflows, demanding extra attention and time for a single, off-menu request. The frustration isn’t just about the cooking; it’s about the perceived entitlement and the interruption to a finely tuned operation, leaving chefs inwardly cursing while still delivering a perfect dish.
The moral of the story? While chefs are amazing at what they do, sometimes a simple egg dish can embody a mountain of hidden aggravation. It’s a testament to their professionalism that they still churn out these perfect omelettes, even if it means refusing to buy from certain clothing brands later on in protest. A truly relatable tale for anyone who’s ever had to deal with an unreasonable request!
Tortilla Española (Spanish Tortilla)
Equipment
- 1 Large Skillet For cooking potatoes and the final tortilla
- 1 Separate Skillet For sautéing onions
- 2 Large Mixing Bowls One for potatoes, one for egg mixture
- 1 Spatula For loosening and flipping the tortilla
- 1 Cutting Board and Chef’s Knife For prepping potatoes, onions, peppers, and ham
Ingredients
Main
- ½ cup olive oil
- 2 pounds baking potatoes peeled and cut into 1/4-inch slices
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions sliced into rings
- 6 large eggs
- 1 roasted red pepper drained and cut into strips
- 3 ounces Spanish serrano ham chopped
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
- Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Notes
9. **Fondue**Fondue! The very word conjures images of cozy, communal dining, dipping crusty bread into bubbling cheese or fruit into molten chocolate. It seems like a fun, interactive meal, and surely, just melting cheese can’t be that hard, right? Well, according to one chef with 17 years of independent restaurant experience, fondue is a “ball ache to make well” and a genuine headache from start to finish.
First off, getting the fondue perfect isn’t just about melting cheese; it’s about achieving the right consistency and temperature that stays consistent at the table. If you’ve ever tried to keep melted cheese from burning in a chafing dish, you know the struggle is real! Customers rarely eat it fast enough, leading to a burnt, crusty mess that no one wants to tackle.
Beyond the cooking, the aftermath is a nightmare. Cleaning fondue pots, especially those with burnt-on cheese, is described as “hell.” The sticky, hardened residue demands serious scrubbing, adding significant time to the closing duties. Plus, for many chefs, fondue simply feels “dated and not that nice,” making the effort feel less justified for a dish they don’t even enjoy personally.
Then there’s the whole allergy concern. While not unique to fondue, any order with a genuine allergy means a complete kitchen shutdown for cleaning, switching equipment, and ensuring no cross-contamination. This added stress for one guest means their food will be slower and potentially not as good as the main menu, highlighting a broader kitchen struggle that fondue, with its multiple components, can easily exacerbate.
Cheese Fondue
Equipment
- 1 Fondue Pot Essential for heating and serving the fondue, ideally with a warming stand.
- 1 Whisk or Wooden Spoon For continuous stirring to ensure a smooth, lump-free fondue.
- 1 Cutting Board For preparing the bread and other dipping items.
- 1 Chef’s knife For precise cutting of bread and dippers.
- 1 Shredder/Grater (Optional) If cheese is not pre-shredded.
Ingredients
Main
- 1 cup dry white wine
- 2 tablespoons all-purpose flour or cornstarch
- ¼ teaspoon ground nutmeg
- ½ pound shredded Swiss cheese
- ½ pound shredded Gruyère cheese
- ¼ teaspoon salt
- 1 1 pound loaf French bread, cut into 1 inch cubes
Instructions
- Bring wine to a simmer in a fondue pot over medium-low. Dotdash Meredith Food Studios
- Stir in flour and nutmeg until well combined. Dotdash Meredith Food Studios
- Add Swiss and Gruyère cheeses, 1/4 pound at a time, mixing after each addition until cheese is melted. Season with salt. Dotdash Meredith Food Studios
- Serve with cut-up French bread. Dotdash Meredith Food Studios
- Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
10. **Cinnamon Buns**Who doesn’t love a warm, gooey cinnamon bun, fresh from the oven? That sweet, spiced aroma is pure bliss! But for bakers, the creators of this delightful treat, cinnamon buns are less about bliss and more about an “exhausting”, “so f*****g time intensive” commitment. It turns out, that perfect, warm bun you’re devouring is the result of a serious multi-day labor of love (or hate!).
As one baker candidly shared, cinnamon buns make up the majority of their business, yet they demand an incredible amount of time. We’re talking a three-day process just to get them from dough to customer! This includes meticulously preparing the dough, multiple stages of proofing (where the dough rises), and finally, the baking. Each step requires patience and precision, a far cry from a quick whip-up.
By the time that warm, irresistible bun lands in your hands, the baker has poured hours of their life into it. The sheer effort involved, from kneading and rolling to waiting for the dough to work its magic, makes the typical $5 price tag feel like a profound undervaluation of their labor. It’s a bittersweet reality: a beloved product that brings joy to many, but sheer exhaustion to its maker.
So, next time you bite into that heavenly cinnamon bun, take a moment to appreciate the immense dedication that went into its creation. It’s a testament to a baker’s skill and endurance, even if it means they might owe themselves a significant mental vacation after each batch!
Best Basic Sweet Bread
Equipment
- 1 Small Saucepan
- 1 Stand Mixer with dough hook, or large mixing bowl for hand kneading
- 1 Large Mixing Bowl for dough proofing
- 1 Baking Pan cookie sheet or 9×13-inch pan
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 cup milk
- ⅓ cup white sugar
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- ½ teaspoon salt
- ⅓ cup unsalted butter softened
- 2 large eggs
- 2 tablespoons vegetable oil divided, or as needed
Instructions
- Combine milk and sugar in a small saucepan over medium heat. Heat until slightly warm to the touch then remove from heat and stir in yeast. Let stand until foamy, about 10 minutes. Dotdash Meredith Food Studios
- Stir together flour and salt in the bowl of a stand mixer fitted with the dough hook. Add softened butter, eggs, and the yeast mixture and mix until dough pulls away from the sides of the bowl. Dotdash Meredith Food Studios
- Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Dotdash Meredith Food Studios
- Grease a large bowl with 1 tablespoon oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until doubled in size, about 1 hour. Dotdash Meredith Food Studios
- Grease a cookie sheet or 9×13-inch pan with remaining oil.
- For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
- Cover and let dough rise again until almost doubled in size, 20 to 25 minutes. Dotdash Meredith Food Studios
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until rolls are golden brown, 20 to 25 minutes. Dotdash Meredith Food Studios
Notes
11. **Quesadillas**Quesadillas are often seen as a simple, cheesy delight, a quick fix whether it’s at a sit-down restaurant or a fast-food joint. But for line cooks, especially those in high-volume settings like a certain popular taco chain, the humble quesadilla is anything but simple. It’s a logistical nightmare that can derail an entire service and make chefs question their life choices.
One line cook lamented the quesadilla’s inherent challenges, starting with its awkward shape. Because it’s the largest item, it often has to go in the bottom of the bag, meaning other orders might pile up waiting for it. Then there’s the cheese – it’s the only item requiring *two* scoops, adding extra time to an already tight schedule. And let’s not forget the finicky hot steam machine, which often refuses to cooperate, slowing things down further.
Once steamed, the quesadilla demands delicate handling: careful removal, precise folding, and placement on the grill where the notorious jalapeño sauce loves to leak and make a mess. After grilling, it needs to be slipped into a sleeve, moved to an open space for cutting, and finally, bagged. Imagine doing this with multiple quesadillas during a rush, vying for limited steam machine and grill space!
The frustration of finding space to cut amidst a flurry of other items, combined with the multiple, specific steps, makes the quesadilla a true pain. It’s no wonder the line cook believes the seemingly high price is totally justified for all the hidden effort involved. It’s a true eye-opener to the unsung battles waged behind the counter for our cheesy cravings.
Air Fryer Quesadillas
Equipment
- 1 Air Fryer
- 1 Spatula for handling hot quesadillas
- 1 Measuring Cup for cheese
- 1 Cutting Board for resting and slicing
- 1 Knife for slicing
Ingredients
Main
- 2 flour tortillas
- 1/2 cup shredded cheese
- nonstick cooking spray
Instructions
- Preheat your air fryer to 375°F (190°C) for 5 minutes to ensure even cooking and crispness.
- Lightly spray one side of a flour tortilla with nonstick cooking spray.
- Place half of the shredded cheese evenly over the un-sprayed half of the tortilla, leaving a small border.
- Fold the tortilla in half over the cheese to form a crescent shape, gently pressing the edges to seal.
- Lightly spray the top of the folded quesadilla with nonstick cooking spray.
- Carefully place the quesadilla into the preheated air fryer basket, ensuring it lies flat.
- Cook for 3-4 minutes, then carefully flip the quesadilla using a spatula.
- Continue cooking for another 2-3 minutes, or until the tortilla is golden brown and the cheese is thoroughly melted and bubbly.
- Remove the quesadilla from the air fryer and let it rest on a cutting board for 1-2 minutes.
- Slice into halves or wedges and serve immediately with your favorite toppings or sides.
Notes
12. **Peanut Butter And Jelly Sandwich**Hold up, a peanut butter and jelly sandwich? You might be scratching your head, thinking, “How on earth could a chef hate making that?” It’s the ultimate childhood classic, a symbol of simplicity! Yet, for one chef who worked in a sandwich shop, the PB&J was an absolute nightmare, not for its culinary complexity, but for the nuclear-level health and safety protocols it triggered.
In today’s world, food allergies are a serious concern, and restaurants have stringent rules in place to prevent cross-contamination. So, every time a PB&J was ordered off the kids’ menu, the kitchen had to grind to a halt. This meant clearing off both lines, changing gloves, meticulously wiping down every surface peanut butter touched, and washing the knife. All in the middle of a frantic lunch rush!
This extreme caution, while completely understandable and necessary for customer safety, was a huge workflow disruption. Treating peanut butter like “nuclear waste” under pressure was never fun, transforming a simple sandwich into a high-stakes operation. Adding to the misery, the peanut butter was often too thick for the bread, causing it to tear half the time, leading to even more frustration and wasted product.
So, what seems like a quick, innocent order becomes a logistical challenge, highlighting the hidden complexities and responsibilities chefs face daily. It’s a brilliant reminder that even the most basic items can come with a surprising amount of behind-the-scenes stress and meticulous care.
Grilled Peanut Butter and Jelly Sandwich
Equipment
- 1 Skillet or Griddle For even heat distribution and consistent browning.
- 1 Spatula Essential for flipping and gently pressing the sandwich.
- 1 Butter Knife or Spreader For neat and even application of butter, peanut butter, and jelly.
- 1 Measuring Spoons For precise ingredient portions, ensuring consistency.
Ingredients
Main
- 2 teaspoons butter
- 2 slices white bread
- 2 teaspoons any flavor fruit jelly
- 1 teaspoon peanut butter
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Heat a griddle or skillet to 350 degrees F (175 degrees C).
- Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Dotdash Meredith Food Studios
- Place bread slices together, so peanut butter and jelly are in the middle. Dotdash Meredith Food Studios
- Cook on the preheated griddle until golden brown and heated through, about 4 minutes per side.
Notes
13. **German Apple Pancake**When you hear “German Apple Pancake,” you probably picture a delightful, fluffy, cinnamon-kissed treat, right? It sounds wonderfully comforting! But for the kitchen staff, this delicate dish is a race against the clock and a masterclass in precision, earning its spot on the ‘hate-to-make’ list, especially when ordered minutes before closing.
The process begins with sautéing Granny Smith apples in clarified butter, then adding three ladles of batter into the sauté pan before it’s thrown into the oven for 15 minutes. So far, so good. But then comes the tricky part: removing it, adding more clarified butter and cinnamon sugar, and then the critical, delicate flip with a spatula – a move that requires a significant “learning curve” to avoid disaster.
After another 5 minutes in the oven, the real pressure hits. This delicate pancake deflates rapidly, so it has to be flipped onto a plate and rushed to the table in under a minute. Imagine this high-stakes timing during a busy service, or worse, when it’s ordered right before the kitchen closes. It’s a culinary sprint from start to finish, with no room for error or delay.
While the chef acknowledges it’s their job, and kitchen staff are “gluttons for punishment,” the sheer timing, delicate handling, and the race against deflation make this seemingly charming dish a true test of nerve and skill. It’s a fascinating insight into how even a beautiful, beloved item can become a chef’s personal challenge.
German Apple Pancake
Equipment
- 1 Oven-Safe Skillet A 10-inch cast iron skillet is ideal for even heat distribution.
- 2 Mixing Bowls One for batter, one for apples.
- 1 Whisk
- 1 Paring Knife For peeling and coring apples.
- 1 Cutting Board
Ingredients
Main
- 3 eggs
- 1/3 cup flour
- 1/2 cup milk
- 1/4 esp. salt
- 2 apples peeled, cored and sliced thinly
- juice of 1 lemon
- 4 Tbsp. butter divided
- 1/2 tsp. cinnamon
- 1/4 cup sugar
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium mixing bowl, whisk together the 3 eggs, 1/3 cup flour, 1/2 cup milk, and 1/4 tsp. salt until the batter is smooth. Set aside.
- Peel, core, and thinly slice the 2 apples. Toss them immediately with the juice of 1 lemon to prevent browning.
- In a large oven-safe skillet (e.g., 10-inch cast iron), melt 2 Tbsp. of the butter over medium heat on the stovetop.
- Add the prepared apple slices to the skillet and sauté for 5-7 minutes until they begin to soften.
- Sprinkle the apples with 1/2 tsp. cinnamon and 1/4 cup sugar, stirring to coat. Cook for another 1-2 minutes until fragrant and slightly caramelized.
- Melt the remaining 2 Tbsp. butter and stir it into the prepared batter. Pour the batter evenly over the sautéed apples in the skillet.
- Immediately transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the pancake is significantly puffed, golden brown around the edges, and set in the center.
- Carefully remove the skillet from the oven, slice the pancake into wedges, and serve warm.
Notes
14. **Soufflés**Ah, the soufflé! The epitome of culinary elegance, a light-as-air, impressive dessert that seems to defy gravity. It’s a showstopper, a dish that commands respect. But behind that seemingly effortless rise lies a process so precise and unforgiving that it consistently pushes pastry chefs to their absolute limits, especially during a busy service. It’s truly a dance with disaster.
The journey to a perfect soufflé begins with warming crème pâtissière over a double boiler. While that’s happening, a fresh meringue must be hand-whipped to perfection – no shortcuts here! Then comes the critical step: folding the delicate meringue into the warm crème pâtissière, a process that must be completed within a mere three minutes to prevent collapse. The mixture is then carefully filled into molds, ensuring no touch the edges, as this can make them rise crooked.
Into the oven they go for just three minutes, then a quick rotation for another two. But here’s the kicker: in those five frantic minutes, the chef also has to plate up other desserts for the table, each with 8-10 components. The soufflé itself must be whisked out to a waiting waiter immediately, or it deflates – a tragic end to all that effort. And if it doesn’t pass the “3-finger test” (height above the rim), it gets sent back, and you have to start all over again.
When you have four to six soufflés on order, the pressure is immense. The demoralization when they don’t work, or when a diner delays their return to the table, sending a perfectly risen soufflé back for a restart, is palpable. It’s not the most difficult thing in the world, but the combination of timing, fragility, and high expectations makes the soufflé a recurring source of stress and heartbreak for even the most skilled pastry chefs.
Soufflé Pancake
Equipment
- 1 12-inch Oven-Proof Skillet
- 1 Large Mixing Bowl For egg whites
- 1 Medium Mixing Bowl For egg yolks and batter
- 1 Electric Mixer or Wire Whisk Essential for stiff egg white peaks
- 1 Rubber Spatula For gentle folding
Ingredients
Main
- 6 tablespoons salted butter
- 7 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups milk
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon vanilla extract
- 5 fresh strawberries sliced, or to taste
- 1 tablespoon confectioners’ sugar or to taste
Instructions
- Set a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
- Melt butter in a 12-inch oven-proof skillet over low heat, 3 to 5 minutes. Remove from heat.
- Separate eggs, placing egg whites in a large bowl and egg yolks in a medium bowl. Add flour, milk, sugar, lemon juice, salt, baking soda, and vanilla to the bowl of yolks. Add 3 tablespoons melted butter; lightly mix into a slightly lumpy batter. Let batter rest while whipping egg whites.
- Whisk egg whites into stiff peaks using a wire whisk or electric mixer. Gently fold batter into the egg whites.
- Return the skillet to medium-high heat. Pour in batter just before butter starts to brown. Cook until slightly set, 2 to 3 minutes. Drop in sliced strawberries until they are mostly submerged.
- Transfer the skillet to the oven. Bake soufflé until top is light brown and center is set and doesn’t jiggle when shaken, about 25 minutes. Broil until top is dark brown in color, about 2 minutes.
- Slide pancake onto a plate and sprinkle confectioners’ sugar on top.
Notes
So, there you have it, folks! Another deep dive into the culinary confessions that prove even the most passionate chefs have their breaking points. From the logistical nightmares of making an allergy-safe PB&J to the gravity-defying stress of a soufflé, the world behind the kitchen doors is truly a fascinating, and sometimes frustrating, place. It’s a stark reminder that while the finished dish might be pure magic, the journey to get there can be anything but. What’s your take? Did any of these surprise you? Let us know which dish you’d never want to make again if you were a chef! After all, understanding these kitchen woes just might give you a newfound appreciation for every meal you enjoy.
